Description
Brownie Bottom Mini Cheesecakes are the ultimate indulgence for chocolate and cheesecake lovers alike. With their irresistible combination of fudgy brownie and creamy cheesecake, these mini desserts are sure to impress your guests and satisfy your sweet tooth.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup bittersweet chocolate chips
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup all-purpose flour
- 16 ounce cream cheese, softened
- 1 large egg
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners or grease the cup well to ensure easy removal of the mini cheesecakes.
2. Start by melting the butter and chocolate chips together until smooth. Remove the mixture from the heat and stir in the sugar. Next, add the egg and vanilla, stirring until the batter is well combined. Gently fold in the salt and flour until just incorporated. Divide the brownie batter evenly between the prepared muffin cup.
3. Bake the brownie bottoms for 10 minutes, or until they’re just set. Remove the pan from the oven and set it aside to cool.
4. In a separate bowl, use an electric mixer to beat the cream cheese, egg, sugar, and vanilla until the mixture is smooth and creamy. Spoon the cheesecake batter over the brownie bottoms, filling each cup just over 3/4 full.
5. Bake the mini cheesecakes for 12-15 minutes, or until the tops appear dry and the centers have a slight jiggle. Allow the cheesecakes to cool completely, about 1 hour at room temperature or 30 minutes in the refrigerator.
6. Once the Brownie Bottom Mini Cheesecakes have cooled, you can top them with your desired garnishes, such as whipped cream, chocolate sauce, or fresh berries. Serve and indulge in the perfect balance of chocolate and creamy goodness!
Notes
To ensure your Brownie Bottom Mini Cheesecakes turn out absolutely divine, here are a few helpful tips:
Choosing the Right Chocolate: Opt for a high-quality bittersweet or dark chocolate to achieve a rich, intense chocolate flavor in the brownie base.
Avoiding Overbaking: Keep a close eye on the mini cheesecakes during the baking process, as overbaking can lead to a dry, crumbly texture. The centers should have a slight jiggle when done.
Achieving the Perfect Cheesecake Texture: Be sure to beat the cream cheese, egg, sugar, and vanilla until the mixture is silky smooth for a creamy, luscious cheesecake layer.
Storage Tips: Store any leftover Brownie Bottom Mini Cheesecakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg